Zajiang mian

Wanza mian (Chinese: 豌杂面), a form of Zajiang mian with peas
Alternative names	Zajiangmian, mixed sauce noodles
Place of origin	China
Region or state	Sichuan
Main ingredients	Ground meat (pork, sometimes beef), lard

Zajiang mian (simplified Chinese: 杂酱面; traditional Chinese: 雜酱麵, 'noodles with zajiang') is a noodle dish from Sichuan region of China. The zajiang (Chinese: 杂酱, 'mixed sauce'), also known as shaozi (Chinese: 䬰子), is a meat sauce mostly made from lean ground meat (often pork, sometimes beef) and lard.^[1] Tallow may also be used as an alternative to lard, albeit less commonly. The ingredients used for making zajiang could differ, but usually include chili oil, and occasionally, doubanjiang.^[2]

Wanza mian (Chinese: 豌杂面) is a variety of zajiang mian served with peas. It is especially popular in some areas of Sichuan region, including Chongqing. It features the creamy, smooth, slurry-like texture and yellowish colour from boiled peas. The name wanza mian is an abbreviation of zajiang with peas noodles (Chinese: 豌豆雜酱麵) in local language.^[3]

Sujiao zajiang mian (Chinese: 素椒杂酱面), or gan zajiang mian (Chinese: 干杂酱面, dry zajiang noodles), is a dry variation of zajiang mian without soup. In this style, the noodles may be flavoured with seasonings such as chili oil, sesame oil and soy sauce before the zajiang being added. It is one of the most common forms of zajiang mian in Sichuan, particularly in area around Chengdu.^[4][5]

Red soup zajiang mian is a form of zajiang mian where the zajiang served as a topping on noodle soups. The soup base of red soup zajiang mian are mostly featuring a spicy heavy flavour.

Similar to Red soup zajiang mian, clear soup zajiang mian is a soup-based adaption of zajiang mian but with a non-spicy soup base.^[1]: 187.1 It is often served in Sichuanese school and workplace canteen due to its simplicity and lighter taste.^[2]: 33